Easy Turkey Pumpkin Chili

Easy turkey pumpkin chili with ground turkey, white beans, and pumpkin puree. Made in one-pot on the stovetop, slow cooker, or Instant Pot.

Course Lunch, Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Keyword chili, comfort food, ground turkey, Slow Cooker

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 461

Cook the Vegetables: Add 1 tablespoon olive oil to a large Dutch oven over medium heat. Add the onion, bell pepper, and ¼ teaspoon of the salt, cooking until soft and stirring occasionally, about 5 minutes.
Brown the Turkey: Add the ground turkey and ½ teaspoon of salt, breaking the meat apart with a wooden spoon. Cook until no longer pink, about 6 to 8 minutes.
Add the Spices: Add the garlic powder, cumin, chili powder, smoked paprika, and cinnamon, stirring until fragrant, about 30 seconds.
Add the Remaining Ingredients: Add the tomato sauce, pumpkin puree, white beans, chicken stock, and remaining ¾ teaspoon of salt, stirring until well combined.
Simmer: Bring to a simmer over medium-high heat, then reduce the heat to low. Cover partially and simmer for 25 minutes, stirring occasionally, until thickened and the flavors have come together.
Finish and Serve: Remove from the heat and stir in the lime juice. Taste, adding additional salt or lime juice if desired.

Follow step one, two, and three of the stovetop instructions (cook the vegetables, brown the turkey, add the spices).
Slow Cook: Carefully transfer the turkey mixture to a 6-quart slow cooker. Add the tomato sauce, pumpkin puree, white beans, chicken stock, and remaining ¾ teaspoon of salt, stirring until well combined.
Cover and cook on high for 3 hours or low for 6 hours.
Finish and Serve: Stir in the lime juice. Taste, adding additional salt or lime juice if desired.

Cook the Vegetables: Add 1 tablespoon olive oil to an electric pressure cooker. Turn to sauté, then add the onion, bell pepper, and ¼ teaspoon of the salt, cooking for 5 minutes and stirring occasionally.
Brown the Turkey: Add the ground turkey and ½ teaspoon of salt, breaking the meat apart with a wooden spoon. Cook until no longer pink, about 6 to 8 minutes.
Add the Spices: Add the garlic powder, cumin, chili powder, smoked paprika, and cinnamon, stirring until fragrant, about 30 seconds. Turn off the sauté setting.
Add the Liquids and Beans: Add the chicken stock, scraping up any browned bits from the bottom. Add the tomato sauce, white beans, and remaining ¾ teaspoon of salt, stirring until well combined.
Add the Pumpkin: Spoon the pumpkin puree over the top in an even layer. Do not stir.
Pressure Cook: Secure the lid, select the manual setting, and set to high pressure for 8 minutes.
Release the Pressure: When the timer is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure and carefully remove the lid.
Finish and Serve: Stir in the lime juice, stirring the pumpkin into the chili until well combined. Taste, adding additional kosher salt or lime juice if desired.

Topping Suggestions: sour cream, shredded cheddar cheese, diced red onion, cilantro.
Cinnamon: A pinch of cinnamon (⅛ teaspoon) adds a lovely warmth to this chili without overpowering the other flavors.